I know oldtimers who reflexively fluff the tobacco when they first pop the tin. They've done it for decades.
It is well known that tobacco improves in flavor when it's been open for a few days, especially if the tin is only a few years old. Does anyone have any scientific explanation?
I remember Del Monte many years ago had pineapple juice in big tins. This was before plastics suitable for food liquids were invented. The instructions were to aerate the juice by pouring out a glassful and dumping it into an empty glass, back and forth for a few times. Sho'nuff, the flavor really developed. I assume this was akin to the way freshly boiled (and cooled) water is pretty tasteless till it absorbs some air. Is something like this going on with tobacco?
Post by Legend Lover on Feb 17, 2022 7:20:12 GMT -5
I suppose it makes sense in part...even just to let the tobacco that hasn't been opened up to the air, come to life.
Take a plug, for example...in my head, the outside of the plug will be open to the air and possibly experience some kind of oxidisation. The inside of the plug will not. It will be 'fresh'. If you slice off the outside layer then the inside layer, which hasn't been exposed to the air will, in theory (in my head) be more pungent and full of flavour than the outside oxidised layer.
In a tin of tobacco it might be similar - the top of the tobacco has been exposed to the air, further down it's not and is 'fresher'. By fluffing it up then you bring the unoxidised tobacco to the surface, brining that fuller flavour to the top.
After all that, I might be talking the biggest load of crap. I've never used plug tobacco so my initial assumption could be wrong.
Like loosely tillin' up good soil. Get those microbes movin'!
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